Miso-Glazed Sweet Potato and Tofu Bowls
Sweet potatoes and tofu bathed in a savory-sweet miso glaze, served over jasmine rice with sesame seeds. This asian-inspired vegetarian ready in about 40 minutes pairs sweet potatoes, firm tofu, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cubed into 1/2-inch pieces sweet potatoes
- 1 block (14 oz), pressed and cubed firm tofu
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 cup, cooked jasmine rice
- 1 tbsp toasted sesame seeds
- 2, sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 medium peeled and cubed sweet potatoes and 1 block (14 oz) pressed and cubed firm tofu with 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp sesame oil until evenly coated.
- Step 2: Spread mixture on a parchment-lined baking sheet and roast for 25 minutes, flipping once at the 15-minute mark, until sweet potatoes are tender and tofu is golden at edges.
- Step 3: Divide 1 cup cooked jasmine rice between bowls. Top with roasted sweet potato and tofu mixture, sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions, and serve warm.
Frequently asked questions
How long does Miso-Glazed Sweet Potato and Tofu Bowls take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Sweet Potato and Tofu Bowls?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato and Tofu Bowls?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Sweet Potato and Tofu Bowls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Sweet Potato and Tofu Bowls?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
